Rice Flour Sugar Cookies
These rice flour sugar cookies are also gluten-free sugar cookies because rice flour is naturally gluten-free. Also, this recipe has no eggs, so the color of these cookies is white. As kids, we called them ‘snow white cookies’. Just like sugar cookies, these rice flour sugar cookies are crisp and crumbly. They hold their shape well and can be used to make beautifully frosted cookies.
If you’ve made shortbread cookies, then you’ve probably used rice flour in those cookies. Rice flour gives the cookies that crumbly melt in the mouth texture very similar to what cornstarch does. My mom made these often but I had not made them for many years.
Recently, a friend asked me to give her a gluten-free cookie with no eggs. And of course, she wanted to decorate them. That means gluten-free frosted sugar cookies.
I love a challenge, so I did a couple of tests with my mom’s recipe to make these cookies flat and perfect for frosting. Guess what, they were perfect every single time I made them. Also, I loved how easy the recipe is.
These cookies are similar to the crisp rice flour biscuits popular in many countries.
Ingredients and substitutes
- Unsalted butter – I like to use unsalted butter in all my baking so I can control the amount of salt. And yet, if you must use salted butter omit the salt in the recipe.
- Rice flour- You can find rice flour in most supermarkets these days. However, be aware of rice flour from the Asian markets. Often they have glutinous rice flour which does not work fo these cookies.
- Cornstarch – Also known as cornflour – I never miss an opportunity to add starch, cornflour, rice flour, semolina. These add a nice crumbly melt in the mouthfeel. It also lightens the cookie.
- Powdered sugar – Also known as confectioners sugar or icing sugar. When looking for powdered sugar always buy one made from cane sugar, not beet sugar. You will find that the buttercream made from cane sugar does not have a grainy consistency.
- Vanilla extract – I like using vanilla extract. And yet, it also tends to color the dough. So, if you need a white or plain white dough, add clear vanilla extract or rose essence. Having said that, always use a good quality vanilla extract. I know it’s expensive which is why I make my vanilla extract, vanilla bean paste as well as vanilla sugar.
Step by step: Rice flour cookies
- In a mixing bowl, cream butter and sugar until smooth. Add vanilla, cornstarch, and salt – combine well. Lastly, add the rice flour in two batches – and combine well.
- If the dough feels too dry – add one or two tablespoons water (up to 4 tbsp if necessary)
- Divide the dough into two discs. Wrap in plastic and let chill in the fridge until firm enough to roll – about an hour.
- Preheat the oven at 170 C/ 340 F
- Roll the dough on a lightly dusted surface (use rice flour). Cut out cookies using a cookie cutter. Transfer them to a parchment-lined baking tray
- Alternatively, you can roll the dough into balls, flatten on your palm, and place on a baking tray.
- Bake for 10 to 12 minutes until the edges just start to get a slight color.
- These cookies are white even after baking so it’s very easy to overbake them.
- When done, remove onto a cooling rack and cool completely. Then, transfer to an airtight cookie jar.
- These cookies will keep for up to 2 weeks.
Rice Flour Sugar Cookies (naturally gluten-free)
These rice flour sugar cookies are also gluten-free sugar cookies because rice flour is naturally gluten-free. Also, the recipe has no eggs, so the color of these cookies is white. As kids, we called them 'snow white cookies'. Just like sugar cookies, these rice flour sugar cookies are crisp and crumbly. They hold their shape well and can be used to make beautifully frosted cookies.
Video
Ingredients
- ½ cup (100 g) Vegetable Shortening or butter
- ¾ cup (90 g) Powdered sugar
- 1 tsp Vanilla extract
- 1 tbsp Cornstarch
- ¼ tsp Salt
- 1½ cup (240 g) Rice flour
- ¼ cup (60 ml) Water up to 8 tbsp -if necessary
Method
- In a mixing bowl, cream butter and sugar until smooth. Add vanilla, cornstarch, and salt – combine well. Lastly, add the rice flour in two batches – and mix well.Pro tip: If the dough feels too dry – add one or two tablespoons water (up to 4 tbsp if necessary)½ cup Vegetable Shortening , ¾ cup Powdered sugar, 1 tsp Vanilla extract, 1 tbsp Cornstarch, ¼ tsp Salt, 1½ cup Rice flour, ¼ cup Water
- Divide the dough into two discs. Wrap in plastic and let chill in the fridge until firm enough to roll – about an hour.
- Preheat the oven at 170 C/ 340 F
- Roll the dough on a lightly dusted surface (use rice flour). Cut out cookies using a cookie cutter. Transfer them to a parchment-lined baking tray. Pro tip: Alternatively, you can roll the dough into balls, flatten it on your palm, and place it on a baking tray.
- Bake for 10 to 12 minutes until the edges start to get a slight color. These cookies are white even after baking, so it’s easy to overbake them.
- When done, remove onto a cooling rack and cool completely. Then, transfer to an airtight cookie jar.
- These cookies will keep for up to 2 weeks.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!more gluten free treats
- Flaky Marzipan Almond Crescent Cookies
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- Best Chocolate Torte Recipe
Frequently asked questions
These gluten-free sugar cookies will keep in an airtight container for up to 2 weeks. You can freeze the dough for up to a month or freeze the cookies for up to three months.
I have only tested this recipe with rice flour, so I do not know if the recipe will work with gluten-free flour.
Always make sure the oven is preheated well before adding the cookies. A cold oven will result in over-spread cookies. If you live in a warm place it’s best to chill the cookies on the tray before baking this will prevent them from spreading too much.
Yes, these rice flour sugar cookies have a good shelf life as a dough as well as cookies.
The dough, if wrapped well, can usually stay in the fridge for 5 to 6 days before baking. And you can even place the cookies on a parchment-lined tray, wrapped well with cling wrap, for about 3 to 4 days.
In addition, the sugar cookie dough can be frozen for a month or more if covered well. Hence, it’s a great dough to have on hand in the freezer during the busy festive season.
more sugar cookie recipes
- Soft Almond Sugar Cookies
- Best Sugar Cookie Recipe (No Spread)
- Ultimate Lemon Sugar Cookies
- Cinnamon Sugar Cookies Recipe
- Red Velvet Sugar Cookies
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Thanks for the recipe! Question, the “¼ cup (60 ml) Water” – must they be added to the dough in any case or only when it’s too dry?
The water should be added as needed. Rice flour tends to become dry as you work. So, you may need all or much less. Thanks
I had a gluten free wedding to bake for and everyone said these were the absolute best cookies, couldn’t even tell they were gluten free! Highly recommend!
Thank you so much, Lydia. I am so thrilled to get your lovely feedback.
I’m not GF but we made these for my child’s school birthday to accommodate allergies. The kids loved it! I did too and didn’t find them to be overly sweet.
I didn’t chill the dough – it was easy to roll out right after mixing and didn’t spread. I didn’t have issues with cracking. It maybe because I rolled on parchment paper, cut the shapes, then slid my hand under the paper to help lift the cookie without bending it. I also baked on parchment paper and then iced with Royal icing which also probably helps hold them together. I even accidentally dropped the Tupperware and only 2 cracked! I used Bobs Red Mill’s white rice flour.
The Thank you for this recipe!!!
Thank you so much, Vivian, for the detailed feedback. Appreciate it very happy. Happy birthday to your kid.
Had to add waaay more water than the recipe called for (approx 7-8 tbspn). One heck of a time with the rice flour! The “dough” was surprisingly very crumbly and pretty hard to work with. But maybe it’s just my first time with rice flour and I should’ve known better!
Hey Jen, Yes, rice flour absorbs quite a bit of liquid. In fact, if you leave the dough for a while you find it gets more crumbly and you may need to add more water. Its best to start with less and add if necessary as you go. I hope they tasted good.
I’ve made these a few times and they taste great! Only issue I’ve had is that they tend to crack, once baked they look perfect but a day later cracks appear. I wonder why this is. I have noticed they are “harder” than usual gluten cookies, is this normal?
Thank you, Jess. Happy you enjoy this recipe. These cookies dry out easily because they are made with rice flour. By default, anything made with rice flour will get dry easily. I suggest next time, add an additional tablespoon of water during kneading and make you store them well wrapped to prevent them from getting dry. Hope this helps.
Followed The instructions perfectly, but I’m not sure if it’s just me or are these almost sand like suck all the moisture out of your mouth kind of thing? Is it the corn starch? Did I accidentally use a little too much? I wanted to love these cookies. i’ll have to try it again
Christine, there is only 1 tbsp of cornstarch. Unless you don’t like rice flour or the type of rice flour you use. I used regular rice flour.
Can I use coconut oil instead of butter? And if so how much?
Lilyan. I have not tried coconut oil so I don’t know how it will work. If you do use firm coconut oil. Use 2 tablespoons less flour and if necessary add the flour or water to bring to a consistency that you can roll. I’d love to know how it went in case you attempt it. Thanks
I have just made these but they have a sand like texture. Have I done something wrong?
Rice flour can be a very sandy texture. The trick is to add just enough water so it holds its shape and does not break.
Hi, is glutinous rice flour appropriate for this recipe?
Evonne. I have not tried this with glutinous rice. So not sure
What type and brand of rice flour do you use for this recipe? I’m new to using rice flour and do not have any idea if I should use a regular rice flour or a sweet rice flour. Thank you.
I use regular non-glutinous rice Patty.
THIS IS YUMMY. I put cashews in mine and another batch I put strawberry icing – AMAZING. <3